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Ginger cream Christmas cookies, or molasses cream cookies are a Grandma Cookies. Everyone must have had a Grandma or a mother who made these around the holidays, lovely cake bites of gingered glory, covered with a sweet icing to foil that spicy ginger bite. This is very similar to my grandma’s Old Fashioned Gingerbread recipe and in fact these are little cakelets more than cookies. IF you like another old fashioned recipe try my Hermit Cookies!
Oh, but what a delight they are and perfect Christmas cookies!
Good spices make all the difference in your cooking and baking. These cookies in which the flavor depends on ginger so heavily are a prime example. Using good quality spices take them from great to fabulous!
Once they are cooled, whip up my Buttercream Icing Recipe.
Take two cookies and frost the underside of each, then press them together.
Roll the icing in Christmas sprinkles or leave them plain, I prefer no sprinkles but of course my kids went wild for the colorful sprinkled cookies!
These Christmas cookies get better after a day or two in a sealed container, so they are fantastic to make ahead of time!
Happy Saturday everyone!
Love,
I Love Christmas Cookies Magpie
Ginger Cream Christmas Cookies
- Prep Time
- 10 minutes
- Cook Time
- 12 minutes
- Total Time
- 22 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 24
- Calories
- 160
- Author
- Karlynn Johnston
Ingredients
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg yolk
- 1 cup molasses
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 1/2 cups flour
- 1 tablespoon ground ginger
- 1 teaspoon nutmeg
- 1 teaspoon vinegar
- 1/2 cup boiling water
Instructions
- Preheat your oven to 350 °F,
- Cream together the butter and sugar. Add the egg yolk and molasses.
- Whisk together baking soda, salt, flour, ginger and nutmeg.Add the vinegar to the water.
- Gradually stir flour mixture into shortening mixture, alternating with hot water.
- Drop by heaping tablespoons onto greased cookie sheet 3 inches apart.
- Bake for 10-12 minutes, depending on the size you make them.
- Cool on a rack.
- Use my buttercream icing recipe if you want to sandwich them.
Recipe Notes
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Around the World in 80 Cupcakes says
Nom nom nom \U0001f60bI grate my own nutmeg and fresh ginger. It just isn’t the same. Fresh is best \U0001f913
Jaimee Morozoff says
I’m making these right now! I needed something to use up my egg yolks.
Melanie Harmsma says
Okay. I’ll give em a try. Only I’m swapping out for cream cheese icing because cheese.
Lois Maillet Lynn says
Ginger…. Yes!
The Kitchen Magpie says
Shortening is how my grandma made them but I always substitute butter!
Sabine Dumdei Vanderkley says
These are a must try for me! One question tho – in the recipe it calls for butter but in the instructions you mention shortening? which should I use?
Deb McKay says
Oh dear
Spices Exporters says
I love these cookies, they are yummy
paularkelly says
Nice review and info on the Spice Sanctuary Spices and the cookies look wonderful!
thejoyofcaking says
Tis the season for cookies! And I’m loving this recipe. The sprinkles make them so festive – thanks for sharing 🙂